Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-03-06

ion cups are uSeO, or IN absence OF THESE
any pretty china cup with handle will
answer. The regular ones have handle
on each side. The cup is now considered
better form than soup-plste, dsintiness
being the desired end. A pretty idea is
serving ice-cream in fanciful little dishes
of different color. In many instances these
are in form of roses, tulips and other flow
ers. The old idea of sets in dishes is obso-
lete, the effort now being to have as much
variety as possible. The old fashioned
candelsbras are used with candles Of the
prevailing tint of the luncheon, and at
each corner fairy lamps with shades OF
similar hue. Colored tilger glasses and
fanc.fully folded napkins are LETT to
restaurants, eGd their place substituted
by fine Dapery and white cut glass bowls
half filled with water on which float
pansies or any other chosen flowers.
LUNCHEON RECIPES.
Celery Soup-Take one head OF celery
and boil in pot of water until soft; II
will require from half to three-quarterS
of an hour. When done mash the celery
In the water in which it was boiled.
Boil half small onion in pint CT
milk with a small piece Of mace; add
teaspoonful Of -four mixed smoothly with
two iablespoonsfuls CT cold milk to the
boiling milk and boil for ten minutes;
stir the mashed celery into the milk; add
q tablespoonful of butter and SAL ana
pepper to taste; strain and serve. a cup
of whipped cream poured into the soup
after il is in the tureen is great improve
ment.
ROAST SWEETBREADS.
Two sweetbreads, one egg, Oreao
crumbs, clarified butter, butter, one
lemon che Juice, cayenne pepper. Soak
the sweethreads fer two hours, then
plunge them into boiling water, and
when tnev have boiled briskly for ten
minutes, take them out and throw them
into cold water. Then simmer them
gently for twenty minutes; take
them out and drain them, fasten
them on a spit, brush them over
with the yolks OF egg, sprinkle the bread
crumbs over them, then molsten them
with little of the clarified butter end
sprinkle them again with N re OF the
bread crumbs. Roast them gently before
a clear fire, basting them well during the
cooking. When done, which will take
about twenty minutes, send not to table
with gravy made of butter, little OF
the lemon Juice and pinch of cayenne,
and poured around the sweetbreaGs.
CHICKEN CROQUETTES.
Melt good sized piece of butter IN
stewpan; add mushrooms and parsley
chopped fine, two tablespoonfuls of flour,
salt, pepper and grated nutmeg; let this
boil till it thiCkens, Their moisten it with
a little cream and two spoonfuls OF
broth or gravy, the fat beng previously
taken off. Let this sauce be as thick as
pap. Take some cold roast fowl, cut it
into little dice, which put into the sauce;
let it stand till cold, and make it into
balls, which roll in bread crumbs and
then in beaten eggs; roll them second
time in bread crumbs, and fry them Of
nice brown. Served garnished with fried
parsley.
VEAL LOAF.
Three pounds of veal, enc slice fat pork
and one onion, all chopped fine: six soda
crackers rolled fine, piece of butter size
of an egg. two eggs, one teaspoon salt,
pepper and nutmeg to the taste. Mix s /
well together and form into loaf
Sprinkle bread crumbs or cracker over
the TOP with melted butter. Bake three
hours and basic while baking. The onion
can be omitted. A little water in the pan
supper. Makes an excellent side dish at
luncheon, either the everyday quiet one
of home life or at more formal lunch
party.
SALAD.
Thoroughly wash, dry and cut up into
small pieces lettuce or endive; cut up
also boiled beet root sprinkleIwith salad
oil. Then mix in cup one teaspoonful
of tarragon vinegar, one tablespoonful OF
plain vinegar and one teaspoonful of pull
verlzed sugar. Pour this over the let
tuce and beet root, and stir till all is
mixed. A little canned lobster cut ilto
very small pieces, or few boned ancho-
vies, will improve this.
ORANGE sHERBET.
Twelve oranges, two lemons, ore pint
of water, one pound of loaf sugar and
one tablespoonful of gelstine. Rub the
rind of two of the oranges with three or
four Jumps of sugar to extract the oil.
Let the gelatine soak for an hour in
enough cold water to cover it; then dis
solve it in half pint of boiling water.
Boil the sugar and water together and
let it stand until cold. Then squeeze in
the Juice of the oranges and lemons, stir
in the Jumps of sugar with the oil OF the
oranges on them until dissolved, and
then the gelatine. Strain the mixture
and freeze in the ordinary way.
DELICATE COCoANUT LAYER CAKE.
| One-half cup of butter, two cups of
sugar, one-haIf cup Of milk, three and
one half cups of flour, three tablespoon
!uls of baking powder and the whites OF
eight eggs; bake in jelly-cake pans. For
the filling, one grated cocoanut, three
quarters of a pound of sugar and the
whites of three eggs. Beat the whites of
the eggs to q stiff froth, then beat in the
sugar, put this between the cakes, sprin-
ke thin layer of cocoanut over each,
cover the top and sides with the cocoa-
nut and icing.
MACAROONS.
One pound of sweet almonds blanched
and beaten to a paste; mix with them one
and quarter pounds of powdered sugar,
the grated rinds of two lemons and the
whites of six eggs. Drop on buttered
paper and bake a light brown in s
moderate oven.
PINEAPPLE FRITTERS.
Peel the pineapple, taking care to re-
move all the eyes; cut in slices, and re-
move the core, dip in batter, and fry q
delicate brown. They may be eaten with
sauce made cf sugar boiled to syrup,
and favored to taste.
sOUFFLE Russo.
Boil three pints of milk, half box of
gelatine and four eggs. Sweeten and
flavor Stir in the whites of four eggs
beaten stiff Pour in mods and eat with
whipped cream.
LUNCHEON BEVERAGE.
Chocolate and cafe au lait for either the
after dinner or luncheon beverage are
eGuslly delicious and fashionable. For
the former, have three pints of milk
boiled, and make paste of three table,
spoonfuls OF grated chocolate, and stir
in the hot milk; add five or six eggs well
beaten; let it all simmer for five or ten